Cabbage Rolls
Combine beef and pork in these classic rolls or use all beef if you prefer. Save leftover green cabbage for braising or stir-frying.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 411 |
| pro | 22 g |
| total fat | 22 g |
| sat. fat | 9 g |
| carb | 33 g |
| fibre | 5 g |
| chol | 93 mg |
| sodium | 860 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 22% |
| vit A | 21% |
| vit C | 65% |
| folate | 21% |
-
2 heads (each 2 lb/1 kg) savoy or green cabbage
2 tbsp (25 mL) butter
2 large white onions, sliced
1/4 tsp (1 mL) caraway seeds, crushed
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) packed brown sugar
2 cans (each 28 oz/796 mL) crushed tomatoes
Filling:
2 tbsp (25 mL) butter
3 onions, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
Pinch cayenne pepper
1/2 cup (125 mL) long-grain rice
1-1/4 cups (300 mL) sodium-reduced chicken stock
1-1/2 lb (750 g) lean ground pork and/or beef
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
1 egg, lightly beaten
3/4 tsp (4 mL) each salt and pepper
Preparation:
Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
In large shallow Dutch oven, melt butter over medium-high heat; sauté onions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden.
Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside.
Filling: In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper, stirring occasionally, for about 10 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Transfer to large bowl; let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.
Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven.
Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.
Cover and bake in 350°F (180°C) oven for about 2 hours or until tender.
Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
In large shallow Dutch oven, melt butter over medium-high heat; sauté onions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden.
Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside.
Filling: In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper, stirring occasionally, for about 10 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Transfer to large bowl; let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.
Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven.
Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.
Cover and bake in 350°F (180°C) oven for about 2 hours or until tender.
Additional Information
- Make-Ahead
Refrigerator: Bake rolls and let cool. Cover and refrigerate for up to 24 hours. Reheat, covered, in 350°F (180°C) oven for about 1 hour.
Freezer: Bake rolls and let cool. Cover with plastic wrap and overwrap with foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Reheat, covered, in 350°F (180°C) oven for 1 hour.
Source
Canadian Living Magazine: May 2008
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